Easy Thai yellow curry with fish and prawns for Mother’s Day

Recently events have transpired, things have happened and I have missed a heap of it, or at least maybe fallen a little bit behind in keeping you up to date with what is happening on my side of the proverbial fence. This is because I have been knee deep in the glorious metaphorical shit that is feeding the people who want the food. I love it though. I fricking love it. You know I love it. Why am I continuing on this weird monologue… fuck, I do not know.

Stop now Grazza, you’re going to scare them away…

One such recent event was Mother’s Day. Yes, that was quite recent. I was unsure if Mother’s Day was celebrated on the same date around the globe or if it was one of those “Queen’s birthday type events” that seem to be celebrated on different dates in different states and countries, yet all for the same Queen. Nope. My various insta-stalking had confirmed for me that it was Mother’s Day all over the place and all on the same day. Twilight zone shit right there.

With all of this Mother’s Day business all up in my (and the rest of the world’s) grill, there was no way that it was going to go un-noticed by Jennee so I would need to take the children to shops and stores in search of the ultimate Mother’s Day gifts to make sure that girl knows she is loved. And then there is the dinner. I asked Jennee for a hint or two, just something subtle, as to what she might like to be consuming on the evening of this seemingly world-recognised Mother’s Day, but instead she told me straight up; “yellow curry, prawns, seafood… like the one you cook… you know, my death row meal”. Seriously, this lady talks about her “death row meal” like she is seriously considering committing a heinous crime in the not-to-distant future.

Just in case, I did cook her a yellow curry and it did contain prawns and fish. She was happy and no crimes were committed on this evening.

This is a pretty simple curry to make but it really pays you back ten fold in the flavour depart. Do what you want with that information.

Get some of that coriander out of the tub and into the curry
Get some of that coriander out of the tub and into the curry

I made fish balls for our curry but I decided that chunks of fish would be better... that and I truly can't be assed writing out the recipe for the fish balls
I made fish balls for our curry but I decided that chunks of fish would be better… that and I truly can’t be assed writing out the recipe for the fish balls

I know it's a bit shit but I do like this pic
I know it’s a bit shit but I do like this pic


400g prawns, peeled and de-veined
400g firm white fish (cod or something similar is good), cut into thumb sized chunks
1 small head of broccoli, cut into small florets
2 tomatoes, sliced into 10 wedges
2x 400ml coconut cream
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
10 kaffir lime leaves
1 stalk lemongrass, bruised with the back of a knife
Oil for cooking
Extra chilli and lime, picked coriander, green papaya salad and steamed rice to serve

Curry Paste

1 brown onion, diced
6 cloves garlic, chopped
2 thumb sized pieces of turmeric, chopped
5 coriander roots, washed and chopped
2 dried long red chilli
1 tablespoon vegetable oil

• Blitz curry paste ingredients in food processer to form a paste
• Heat a good splash of oil in a wok or something similar. Add curry paste and move it around as it cooks out
• Once smelling fragrant add fish pieces, broccoli, kaffir lime and lemongrass. Fry for 2 minutes
• Add prawns and sugar and cook out for another 2 minutes
• Add coconut cream and cook out for 3-4 minutes
• Remove from heat and stir through tomatoes
• Check seasoning and adjust if necessary… a splash of fish sauce, a sprinkle of sugar or maybe the juice of a lime – you sort it out
• Garnish with the baby coriander that’s growing in the planter box on the verandah and serve with that good stuff I suggested up there a bit
• Eat, drink and rest assured in the knowledge that no major crime will be committed tonight

The Many Lands Challenge for Sammy… Part 3


Thailand is our destination of choice… aromatic duck curry is a well worthy dish on any menu.

But don’t let years of shit curries make you think that a curry doesn’t belong on a five course mini dego, because quite simply that is bollocks!

All curries can be refined and made into a banging dish suitable of any fine dining restaurant, all it takes is for the meat or veg component to be treated little nicer, leave your meat on the bone and try to keep veg true to itself… what does that mean? It means allow them to look like themselves, they don’t all have to chopped into perfect cubes, so when you’re eating said curry you have next to no fucking idea what you’re putting in your mouth.

This pretty much goes for all you weird kids out there that think you’re different and feel like swimming up stream, when in fact you have managed to do nothing except become a clone of every other emo/goth/hipster that has ever walked this earth. So celebrate what you like and by all means if you like looking like a twat then embrace it, just don’t go on about how original you are.

Graz is an excellent example of someone that is truly himself, fuck knows what that is exactly but for the time being its working and lets face it has been working for 20 years (not sure what was going on before that) and then their is me, I’m going for a certain look… don’t know what society calls it, not even sure if it has a name, I like to think if it did have a name it would be called AWESOME…

So lets face it voting for me isn’t just about recipes & food tips and its not always about comical anecdotes about the shire and Fleetwood mac…

What it is always about is issues, and remarkably bad formed sentences that quite simply hurt you’re head to read…. You’re welcome.

Aromatic duck curry paste

8 dried red chillies, deseeded & chopped
4 red shallots, chopped
6 cloves garlic, chopped
1 stalk lemongrass, finely chopped
½ tablespoon galangal, chopped
1 tablespoon coriander root, scrapped & chopped
½ tablespoon lime zest
1 teaspoon white peppercorn
1 teaspoon coriander seed, roasted
3 cloves, roasted
3 blades mace, roasted
1 teaspoon salt
1 teaspoon shrimp paste, roasted

To make paste blend chillies and all fresh ingredients together, grind all dry ingredients and then mix with puree.

Aromatic duck curry method

250ml coconut cream
3 tablespoons curry paste
30ml fish sauce
1 tablespoon palm sugar
325ml coconut milk
½ roast duck, boned & left in big chunks
2 fresh long red chillies, deseeded & halved
4 kaffir lime leafs, shredded
1 eggplant, chop it how ever you want
½ zucchini, you know the drill
20 Thai basil leaves

In a medium pan boil the coconut cream till it separates then add paste and cook till fragrant. Add the fish sauce and palm sugar and cook for a further 2 minutes.
Now add the coconut milk and bring to the boil, add all remaining ingredients and simmer for a few minutes for all flavours to combine.


Chicken curry for Leon (the short title)

Curry for when one of your friends unexpectedly calls to say he’s in town and wants to catch up except it should’ve really been unexpected because he told you a few days ago but you had a few drinks after work last night to celebrate the fact you don’t need a reason to celebrate and somebody clearly spiked your drink BTW because today your head is really effing sore and it is forgetting shit it should remember, is the full title for this post but had to shorten it a bit for ease of delivery. Kinda like a lot of my Asian friends abbreviating their name so us whities can actually say them.

It pains me to say it, but today I wouldn’t trust myself to sit the right way on a toilet seat… But I could still pull together an effing good curry.

The curry
1 whole chook, chopped up into 10 pieces like the little fellow at the Asian butcher does it
2 tins coconut cream
1 tin diced tomatoes
1 brown onion, diced
1 heaped tablespoon each ground cumin, tumeric, paprika, chopped garlic, julienne ginger
1 cinnamon quill
4 cardamon pods, bruised in a bar fight
1 branch of curry leaves from the garden
fresh coriander to serve
•brown the chicken a bit with a good knob of butter, then add the onion, garlic and dry spices. Save the ginger and curry leaf until last. Cook that out for a couple of minutes and then add the coco cream and tomato, and simmer for half an hour. Add the curry leaves and ginger and let it simmer for another 10 minutes. Eat it in your face with your old friend and a heap of random stories about a different time. And make some sides just so they know you’re still OG.

Raita. Curry with raita is good. And it’s easy to make and you can use the leftover as a dip or as an aromatic remedy for thrush.
1 cucumber, grated, mixed with a teaspoon of salt, and left to strain in a seive for a couple of hours
2 cups natural/greek yoghurt
A hobbits handful of mint
A pinch of paprika

Cook some pappadoms. Don’t be a tight ass. Get the effing pappadoms. They cost like, two bucks for about 100 wafer thin disks of glory. And they just keep coming. When you think you’re getting towards the end of the pack and you think “I’ve got enough but eff it. Theres only a few left. I’m just gonna cook ’em”… and you end up cooking another 30 fricking pappadoms. .

Green chilli purée. Sometimes I like a purée of green chillis with olive oil and a bit of salt, just to liven up the party a little for those who like it hotter.

And yes. I am still working on the sweet and savoury caper challenge.

I think that’s all for tonight.